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  • Made from pasteurized goat's or sheep's milk

  • Country of origin: Cyprus and Greece

  • Type: hard

  • Fat content: 40%

  • Texture: firm and flaky

  • Rind: natural

  • Colour: pale yellow

  • Flavour: salty, sharp, spicy, strong, tangy

  • Aroma: rich, strong

  • Vegetarian: no

  • Alternative spellings: Kefalotiri

Kefalotyri or kefalotiri is a traditional cheese made from sheep milk and/or goat's milk in Greece and Cyprus, dating back to the Byzantine era. It is a hard, light-yellow cheese with a sharp flavour and dry texture. The colour varies from yellow to white depending upon the mixture of milk used. Young cheeses are aged for a minimum of two to three months, whereas aged Kefalotyri can be a year old or more with a dry, stronger flavour.

Kefalotyri tastes similar to Gruyere; however, it is harder and saltier. The cheese is consumed as is or used in pasta, meat and cooked vegetable dishes. It is also traditionally served fried in strips or cubes for a dish called saganaki. Ideal for cheeseboards, the tangy cheese is served with fresh seasonal fruit, such as pears, figs and grapes, alongside red wine and sausages.



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